INGREDIENTS

• Matcha Pumpkin Spice Latte
• • 2 ½ cups of whole milk (can substitute almond, soy or rice milk)
• • ¼ cup of pure pumpkin puree
• • 3 Tbsp raw sugar
• • ½ tsp pure vanilla extract
• • 2 oz espresso
• • 1 ½ tsp Aiya Culinary Grade Matcha
• • ¼ tsp ground cinnamon
• • ⅛ tsp ground ginger
• • ⅛ tsp ground nutmeg
• • ⅛ tsp ground cloves
• Matcha Whipped Cream
• • 1 cup whipping cream
• • 1 tsp Aiya Culinary Grade Matcha
• • 1 Tbsp sugar
• • ½ tsp pure vanilla extract

DIRECTIONS

• Matcha Pumpkin Spice Latte
• 1. In a saucepan over medium heat add the milk, pumpkin puree, raw sugar, vanilla, espresso, Matcha, cinnamon, ginger, nutmeg & cloves.
• 2. Bring to a simmer, whisking constantly to froth the milk.
• 3. Pour into mugs & top with fresh Matcha whipped cream and a dash of cinnamon.
• Matcha Whipped Cream
• 1. In a cold mixing bowl add the whipping cream, Matcha, sugar & vanilla.
• 2. Whisk until stiff peaks are formed & set aside in the fridge until ready to use.